Honey-glazed peach salad recipe

You might not think barbecued peaches work well in a summer salad, but we’ve got a dish that’ll prove you wrong: this honey-glazed peach salad recipe by Lucy Bradley. Lucy set up Bradley’s Deli, a family run café and deli in the seaside town of Benllech on the Isle of Anglesey, in 2010 and is passionate about using local produce and foraged ingredients in her cooking. These peaches are sweet, rich and delicious alongside the salty halloumi.

Ingredients

(serves 4)

1tbsp Maille Honey Dijon mustard

2tbsp balsamic vinegar

Juice of ½ lemon

3tbsp extra virgin olive oil

Salt and freshly ground black pepper

3 ripe peaches or nectarines, pitted and sliced

2tsp clear honey

1 x 75g bag of watercress

2tsp olive oil

250g pack of halloumi cheese, thinly sliced

100g walnut halves

Method

To make the vinaigrette dressing, mix together the Maille Honey Dijon mustard, vinegar, lemon juice and olive oil in a jug. Season with a little salt and pepper.

Put the peach or nectarine slices into a bowl and add 2 teaspoons of honey. Mix together.

Pre-heat a chargrill pan or the barbecue. Griddle the peaches or nectarines or cook on the barbeque for 2-3 minutes.

Share the watercress between 4 serving plates or bowls. Arrange the peaches or nectarines on top.

Brush the halloumi with the olive oil, then chargrill or barbecue for about 1 minute per side. Alternatively, heat the olive oil in a large frying pan and fry the halloumi until golden on each side.

Add the halloumi to the salads, sprinkle with the walnuts and drizzle with the vinaigrette dressing.